20g mushroom (2 medium sized mushrooms or one large portabello)
2 tbsp light soy sauce
cooking oil, black pepper and water
fresh coriander to garnish
“Visit your local Asian supermarket to find these and other exciting ingredients.”
What to do
Boil the eggs for 10 minutes, peel when cool and set aside.
Finely chop the shallots, spring onions and mushrooms.
Heat 1 tbsp cooking oil in a saucepan. Add shallots and stir till they turn yellow colour (partly cooked) then add mushrooms, peas and sweet corn in to the pot and cook for approx 1 minute and then add the light soya sauce.
Continue to cook all vegetables for approx 3 minutes (but don’t let them burn) and then add 500ml of boiled water into the pot and add the rice.
Lower the heat and simmer on a low heat and open the lid when it starts to boil. It will take around 40-50 minutes and the mixture will be thick and smooth ( Make sure you stir sometimes otherwise the rice will be burnt in the bottom)
When the mixture is cooked add the eggs plus some chopped spring onions. Add little black pepper and chopped coriander to serve.
